½ Cup Sugar (125ml)
Puff Pastry Sheets
Dust your working surface with ½ a cup of sugar and a little bit of cinnamon powder. Take a sheet of puff pastry and roll it over the sugar and cinnamon using a rolling pin so that the sugar and cinnamon stick to the pastry.
Add the remaining sugar and cinnamon on top and then roll it again. Make a shallow mark on the pastry and then roll from the bottom towards the centre. Repeat the same process for the other end of the pastry.
When you’ve rolled from both the sides towards the centre, put one of the rolled pastry over another and press it gently so that they both are united. Trim the ends to have even shape of the palmier.
Now, cut the pastry into thin slices to form a heart shape when cut. Place the cuttings sequentially on a baking tray lined with parchment paper.
Bake the palmier for about 10-15 minutes in a preheated oven at 200⁰ C or 400⁰ F. Keep an eye on them and turn over to bake the other side until crispy and brown. After 15 minutes, remove from the oven and serve.